In a mixing bowl, mix together the butter, salt, parmesan, black pepper and basil until creamy and speckled. Slowly add the flour, and mix until dough holds together when pinched. If dough is still too crumbly, add up to 1 tablespoon of ice water – I didn’t need to. Turn out onto a floured counter top, roll into a ball and then into an elongated log, around 30 to 35cm (12 to 14 in) long, depending on how large you want your crackers. Try to make sure the log is an even length, and wrap in tinfoil or plastic and freeze for at least half an hour, or longer if you don't want to serve them today. If you do, preheat your oven to 175ºC/350ºF.

Remove from the freezer, and slice into rounds: the original recipe (by Ina Garten) yields nearly 36, L. got 24 or so and I got 35. Arrange in rows on the baking sheet, with at least a little space between them - they won't spread like normal cookies or biscuits. Bake for 15-25 minutes, checking after 15, until golden brown around the edges and smelling delicious (so true!! The smell is intoxicating).Remove and cool completely, or serve slightly warm.

40 comments:

I'm so bookmarking this, Patricia! They remind me of black pepper shortbread sold by Marks & Spencer in the UK which I used to love. I cannot get them here in Estonia, obviously, but I can try your similar recipe (with the added bonus of cheese:)

Oh my Patricia, yes I'm sure I'd love these. I made some pepper parmesan biscotti last year and loved them. Trying to get some made again this year hasn't happened yet. I love savory when it's ordinarily sweet ;))

Can't wait to try these. They look delicious, as does everything else on your blog. It's one of those "where do I begin?" moments for me on which recipe to try first. Eventually I'll try my best to work through them all!

Thank you for posting this wonderful recipe. I tried making these last night but the dough wouldn't firm up (it kept a very crumbly texture), even after a tablespoon of ice water and 2 tablespoons of melted butter. The few pieces I managed to bake turned out well, if not a bit flour-y tasting. I think my baking skills are somewhat lacking. :(

In a mixing bowl, mix together the butter, salt, parmesan, black pepper and basil until creamy and speckled. Slowly add the flour, and mix until dough holds together when pinched. If dough is still too crumbly, add up to 1 tablespoon of ice water – I didn’t need to. Turn out onto a floured counter top, roll into a ball and then into an elongated log, around 30 to 35cm (12 to 14 in) long, depending on how large you want your crackers. Try to make sure the log is an even length, and wrap in tinfoil or plastic and freeze for at least half an hour, or longer if you don't want to serve them today. If you do, preheat your oven to 175ºC/350ºF.

Remove from the freezer, and slice into rounds: the original recipe (by Ina Garten) yields nearly 36, L. got 24 or so and I got 35. Arrange in rows on the baking sheet, with at least a little space between them - they won't spread like normal cookies or biscuits. Bake for 15-25 minutes, checking after 15, until golden brown around the edges and smelling delicious (so true!! The smell is intoxicating).Remove and cool completely, or serve slightly warm.